共查询到20条相似文献,搜索用时 31 毫秒
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Barbara D. Pachikian Ahmed Essaghir Jean‐Baptiste Demoulin Emilie Catry Audrey M. Neyrinck Evelyne M. Dewulf Florence M. Sohet Laurence Portois Laure‐Alix Clerbaux Yvon A. Carpentier Sam Possemiers Guido T. Bommer Patrice D. Cani Nathalie M. Delzenne 《Molecular nutrition & food research》2013,57(2):347-359
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Evropi Botsoglou Alexander Govaris Andreana Pexara Dimitrios Fletouris 《International Journal of Food Science & Technology》2012,47(11):2388-2396
Fresh eggs from hens fed diets supplemented with 4% linseed oil (LO) or sunflower oil (SO) were either directly submitted to pasteurisation, hard‐boiling or scrambling processing, or first submitted to refrigerated storage at 4 °C for 60 day and then to processing. Fresh LO eggs showed higher (P ≤ 0.05) proportions of monounsaturated fatty acids (MUFAs) and n‐3 polyunsaturated fatty acids (PUFAs), but lower (P ≤ 0.05) proportions of saturated fatty acids (SFAs), PUFAs and n‐6 PUFAs than the SO eggs. Storage decreased (P ≤ 0.05) the proportion of PUFAs and increased (P ≤ 0.05) that of MUFAs in egg yolks from both treatments. The pasteurisation process had no effect on the fatty acid composition of fresh eggs from both treatments, but increased (P ≤ 0.05) n‐6 PUFAs and decreased (P ≤ 0.05) n‐3 PUFAs in stored LO eggs. Hard‐boiling and scrambling modified the fatty acid composition of fresh and stored eggs from both treatments by decreasing (P ≤ 0.05) the proportion of PUFAs, particularly of the very long‐chain n‐3 eicosapentaenoic, docosapentaenoic and docosahexaenoic PUFAs. LO eggs showed a higher susceptibility to fatty acid modification upon processing as compared to the SO eggs. 相似文献
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Dietary fatty acids modulate associations between genetic variants and circulating fatty acids in plasma and erythrocyte membranes: Meta‐analysis of nine studies in the CHARGE consortium
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Caren E. Smith Jack L. Follis Jennifer A. Nettleton Millennia Foy Jason H.Y. Wu Yiyi Ma Toshiko Tanaka Ani W. Manichakul Hongyu Wu Audrey Y. Chu Lyn M. Steffen Myriam Fornage Dariush Mozaffarian Edmond K. Kabagambe Luigi Ferruci Yii‐Der Ida Chen Stephen S. Rich Luc Djoussé Paul M. Ridker Weihong Tang Barbara McKnight Michael Y. Tsai Stefania Bandinelli Jerome I. Rotter Frank B. Hu Daniel I. Chasman Bruce M. Psaty Donna K. Arnett Irena B. King Qi Sun Lu Wang Thomas Lumley Stephanie E. Chiuve David S. Siscovick José M. Ordovás Rozenn N. Lemaitre 《Molecular nutrition & food research》2015,59(7):1373-1383
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Baâtour O Kaddour R Mahmoudi H Tarchoun I Bettaieb I Nasri N Mrah S Hamdaoui G Lachaâl M Marzouk B 《Journal of the science of food and agriculture》2011,91(14):2613-2620
BACKGROUND: The effects of salt on the essential oil yield and fatty acid composition of aerial parts of two marjoram varieties were investigated. Plants with 6 leaves were treated with NaCl (75mM). RESULTS: Salt treatment led to a reduction in aerial part growth. Salinity increased the fatty acid content more significantly in Tunisian variety (TV) than in Canadian variety (CV). CV showed an increase in double‐bond index (DBI) and a decrease in malondialdehyde content under salt stress, while the opposite was observed in TV. The DBI was mainly affected by a strong reduction in oleic and linoleic acids in TV, whereas a strong stimulation of linoleic acid in CV was observed. Salt decreased and increased the essential oil yield in TV and CV respectively. The main constituents of the essential oil of TV were trans‐hydrate sabinene and terpinen‐4‐ol, which showed a significant decrease under salt stress. In contrast, the main constituents of the essential oil of CV were sabinene and trans‐hydrate sabinene, which showed a significant decrease and increase respectively under salt stress. CONCLUSION: Marjoram oil is a rich source of many compounds such as essential oils and fatty acids, but the distribution of these compounds differed significantly between the two varieties studied. Copyright © 2011 Society of Chemical Industry 相似文献
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Stefaan De Henauw John Van Camp Geert Sturtewagen Christophe Matthys Maaike Bilau Nathalie Warnants Katleen Raes Monique Van Oeckel Stefaan De Smet 《Journal of the science of food and agriculture》2007,87(2):200-211
The ratio of n‐6 over n‐3 fatty acids (FA) in the Western diet is today on average between 10 and 15, while evidence suggests that humans would benefit substantially from a more balanced intake. Different strategies to reverse this trend can potentially be adopted. This paper explores the effect of n‐3 enrichment at the level of primary animal production on human FA intake. Consumption data from adolescents were linked to ‘currently available’ and to simulated ‘enriched’ FA profiles of foods from animal origin (by feeding α‐linolenic‐rich diets to pigs, dairy and beef cattle, and broiler and layer chickens). Under enriched conditions, population intakes for α‐linolenic acid and for all n‐3 FA shifted to recommended values. For long‐chain n‐3 polyunsaturated FA, the favourable trend in intake was not sufficient to meet recommendations. The effect on other FA was small. The n‐6/n‐3 ratio decreased considerably from an average value of 6.6 to 4.6. It is concluded that feasible and realistic n‐3 FA enrichments of foods from animal origin can add substantially to the overall efforts for reducing the n‐6/n‐3 intake ratio in the population. However, foods rich in long‐chain n‐3 FA remain essential in the human diet under such conditions. Copyright © 2006 Society of Chemical Industry 相似文献
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Medium‐chain dicarboxylic acylcarnitines as markers of n‐3 PUFA‐induced peroxisomal oxidation of fatty acids
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Jarlei Fiamoncini Thais M. Lima Sandro M. Hirabara Josef Ecker Renata Gorjão Talita Romanatto Ahmed ELolimy Stefanie Worsch Helmut Laumen Bernhard Bader Hannelore Daniel Rui Curi 《Molecular nutrition & food research》2015,59(8):1573-1583
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Plasma fatty acid patterns reflect dietary habits and metabolic health: A cross‐sectional study
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Kaifeng Li Lorraine Brennan Breige A. McNulty Jack F. Bloomfield Dan. J. Duff Niamh F.C. Devlin Michael J. Gibney Albert Flynn Janette Walton Anne P. Nugent 《Molecular nutrition & food research》2016,60(9):2043-2052
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Samaneh Ghasemian Mohammad Ali Sahari Mohsen Barzegar Hassan Ahmadi Gavlighi 《International Journal of Food Science & Technology》2015,50(11):2411-2418
Omega‐3 is a polyunsaturated fatty acid (PUFA), which is an essential nutrient for health. Through this, the ω3‐PUFA concentration has increasingly gained interest. In this study, the concentration of ω3‐PUFA of Lantern fish oil was investigated through utilisation of membrane separation. Between tested membranes, it was observed that ETNA01PP separates ω3‐PUFA more selectively. Additionally, effects of main parameters affecting the ω3‐PUFA concentration, including temperature (20–40 °C), pressure (3–5 bar) and stirring rate (0–200 rpm), were evaluated through Box–Behnken design of experiment. According to anova , all these parameters showed significant impact on ω3‐PUFA concentration. To determine the optimal process parameters, the Derringer's desirability prediction tool was employed in which the highest ω3‐PUFA concentration of 35.1058 wt. % was estimated. The obtained optimal condition was found to be the temperature of 36.19 °C, pressure of 4.82 bar and stirring rate of 43.01 rpm with a desirability value of 0.99. 相似文献
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The effects of omega‐3 polyunsaturated fatty acids and genetic variants on methylation levels of the interleukin‐6 gene promoter
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Yiyi Ma Caren E. Smith Chao‐Qiang Lai Marguerite R. Irvin Laurence D. Parnell Yu‐Chi Lee Lucia D. Pham Stella Aslibekyan Steven A. Claas Michael Y. Tsai Ingrid B. Borecki Edmond K. Kabagambe Donna K. Arnett 《Molecular nutrition & food research》2016,60(2):410-419
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Jacqueline Hallmann Silvia Kolossa Kurt Gedrich Carlos Celis‐Morales Hannah Forster Clare B. O'Donovan Clara Woolhead Anna L. Macready Rosalind Fallaize Cyril F. M. Marsaux Christina‐Paulina Lambrinou Christina Mavrogianni George Moschonis Santiago Navas‐Carretero Rodrigo San‐Cristobal Magdalena Godlewska Agnieszka Surwio John C. Mathers Eileen R. Gibney Lorraine Brennan Marianne C. Walsh Julie A. Lovegrove Wim H. M. Saris Yannis Manios Jose Alfredo Martinez Iwona Traczyk Michael J. Gibney Hannelore Daniel 《Molecular nutrition & food research》2015,59(12):2565-2573
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Lamb meat, when used in the weaning diet of children, is presumed to have a lower allergenicity than other forms of red meat. In children with atopic dermatitis and multiple food hypersensitivities, consumption of lamb meat has also resulted in significant clinical improvements in the severity of the eczematous lesions. Lamb meat is also of special interest in infant nutrition because it provides a somewhat unique fatty acid (FA) profile that mirrors what is thought to be optimal for neonatal growth and development. However, very little is known about how the processing of fresh meat (FM) into prepared infant foods influences its FA composition. In this study, we compared the FA profile of FM from suckling lambs with those of homogenized (HO) and lyophilized (LIO) baby foods prepared primarily with lamb meat. The results show that the content of total omega-3 polyunsaturated FAs was the highest in FM (more than 3-fold) compared to commercial baby food, due to largely higher contents of α-linolenic acid (1.5-fold higher), eicosapentaenoic acid (6-fold higher), and docosahexaenoic acid (10-fold higher). Furthermore, arachidonic acid was more than 6-fold higher in FM compared to LIO and HO. Results from this study suggest the possibility of enhancing the FA profile of commercial baby food based on meat by using lamb meat, but care should be taken during processing so that important FAs are not lost. PRACTICAL APPLICATION: In this article, we have documented that meat from the suckling lamb is an interesting and potentially important source of omega-3-FAs, especially some of the long-chain polyunsaturated FAs (LC-PUFAs) that are essential for optimal neonatal growth and development. These results may have special implications to the infant food industry, in that products made using meat from suckling lambs may provide not only exceptional amounts of these FAs, but also other limiting essential nutrients such as iron. This may be especially important in regions of the world, such as Italy, where use of lamb meat as a weaning food is common during infancy. 相似文献
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Francisca Rodriguez‐Pacheco Sara Garcia‐Serrano Eva Garcia‐Escobar Carolina Gutierrez‐Repiso Juan Garcia‐Arnes Sergio Valdes Montserrat Gonzalo Federico Soriguer Francisco J. Moreno‐Ruiz Alberto Rodriguez‐Cañete Jose L. Gallego‐Perales Abelardo Martinez‐Ferriz Gemma Rojo‐Martínez Eduardo Garcia‐Fuentes 《Molecular nutrition & food research》2014,58(9):1852-1860
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Trans‐fatty acid promotes thrombus formation in mice by aggravating antithrombogenic endothelial functions via Toll‐like receptors
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Kensuke Kondo Tatsuro Ishida Tomoyuki Yasuda Hideto Nakajima Kenta Mori Nobuaki Tanaka Takeshige Mori Tomoko Monguchi Masakazu Shinohara Yasuhiro Irino Ryuji Toh Yoshiyuki Rikitake Kazunobu Kiyomizu Yoshiaki Tomiyama Junichiro Yamamoto Ken‐ichi Hirata 《Molecular nutrition & food research》2015,59(4):729-740
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Kobayashi Y Hiroi T Araki M Hirokawa T Miyazawa M Aoki N Kojima T Ohsawa T 《Journal of the science of food and agriculture》2012,92(2):358-365
BACKGROUND: Tea made from Eucommia ulmoides leaves is widely consumed as a health food, since recent studies have revealed various pharmacological effects of the tea, e.g. a hypotriglyceridaemic effect. This study was conducted to elucidate the mechanisms underlying the plasma triglyceride‐lowering effect of E. ulmoides leaves. RESULTS: Rats were divided into four groups: a normal group, a group fed a high‐fat/high‐fructose diet (untreated group) and two groups fed a high‐fat/high‐fructose diet and E. ulmoides tea (4 or 20 g L?1 extract, treated groups). Plasma triglyceride concentrations were reduced in treated groups in a dose‐dependent manner compared with the untreated group. DNA microarray analysis revealed that genes involved in hepatic α‐, β‐ and ω‐oxidation, mainly related to the peroxisome proliferator‐activated receptor α and δ signalling pathway, were up‐regulated in the treated group. High‐performance liquid chromatography analysis showed that E. ulmoides leaves contain three phytochemicals that make up 60 mg g?1 of the material and are likely to be the active components. CONCLUSION: This study indicates that the promotion of fatty acid oxidation, probably by the action of phytochemicals, participates in the ameliorative effect of E. ulmoides leaves on hypertriglyceridaemia. These findings provide the scientific evidence for the functionality of E. ulmoides. Copyright © 2011 Society of Chemical Industry 相似文献
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Marion Benet Karine Méteau Hervé Juin Denys Durand Jacques Mourot 《International Journal of Food Science & Technology》2011,46(12):2656-2662
Three groups of eight pigs (52.6–109.0 kg BW) were fed a high level of n‐3 polyunsaturated fatty acids (PUFA; L diet). Two cocktails of plant antioxidants were added separately to L diet (LAox1, LAox2). Fatty acid composition, lipoperoxidation and sensory evaluations were carried out on dry‐cured hams. No effect of dietary antioxidant was observed on total saturated, monounsaturated, n‐6 and total PUFA. Antioxidant supplementation significantly decreased the total n‐3 PUFA proportion in LAox1 and LAox2 products (6.75% and 7.08% of total FA, respectively) as compared to L (8.06%). However, C18:3n‐3 content of all products varied from 308 to 394 mg per 100 g without any dietary effect (P > 0.05). The supplementation with natural antioxidant significantly reduced the malondialdehyde content of dry‐cured ham (5.7–5.6 μg g?1 for Laox1 and Laox2, respectively, vs. 10.2 μg g?1 for L). Sensory evaluation of dry‐cured ham revealed no significant difference for all the tested attributes between treatments. 相似文献